Complete Extraction Process of Cocoa Oil (Cocoa Butter)

I. Overall Process Flow

Raw material cleaning → Roasting → Peeling and shelling → Grinding and pulping (cocoa liquor) → Heating and conditioning → Pressing and oil extraction → Crude oil filtration → Refining (degumming/deacidification/decolorization/deodorization) → Cooling and crystallization → Finished cocoa oil

II. Detailed Process Parameters for Each Step

1. Raw Material Pretreatment

Raw material: Fermented and dried cocoa beans, moisture content controlled at 6%–7%, fat content 50%–56%

1. Screening and impurity removal: Remove stones, moldy beans, and impurities.

2. Roasting for sterilization and aroma enhancement

Temperature: 105–125℃

Time: 20–35 min

Purpose: Reduce moisture, deactivate enzymes, develop characteristic cocoa aromas, and facilitate shelling.

2. Crushing + Air Separation

Cocoa beans are crushed, and air separation separates the cocoa shells and cocoa kernels.

Target: Pure kernels, free of hard shells and impurities, ensuring oil purity.

3. Ultrafine Grinding to Prepare Cocoa Liquor

Wet/wet ultrafine grinding of kernels produces a fine cocoa liquor (cocoa mass).

Fineness: 80-120 mesh, breaking down oilseed cells and freeing the oil for easier pressing.

4. Conditioning and Preheating (Crucial for Pressing)

Cocoa liquor heating: 75-90℃

Function: Reduces cocoa oil viscosity, increases fluidity, and significantly improves oil yield.

5. Oil Extraction

Process A: Physical High-Pressure Pressing (Preferred for Food/Cosmetic Grades)

1. Equipment: Vertical hydraulic press / Large spiral hot press

2. Pressing Pressure: 450-600 bar 

3. Pressing Temperature: 80-85℃

4. Products:

Liquid phase: Crude cocoa oil

Solid phase: Cocoa press cake (6%–8% residual oil, can be extracted again)

5. Advantages: Solvent-free, natural flavor, no chemical residue, suitable for high-end skincare and chocolate production

6. Crude oil purification

Plate and frame filtration / Centrifugal filtration

Removes fine powder, impurities, and suspended solids to obtain clear crude cocoa oil

III. Refining Process

1. Degumming: Low-temperature hydration removes phospholipids and gums, preventing oil turbidity

2. Deacidification: Alkali refining neutralizes free fatty acids, lowers acid value, and extends shelf life

3. Decolorization: Activated clay/activated carbon adsorbs pigments, impurities, and odors

4. Vacuum deodorization: Negative pressure and high temperature remove low-molecular-weight odor substances and burnt smell

Finished product indicators: Acid value ≤0.5mgKOH/g, light color, pure odor

IV. Post-processing and storage

1. Rapidly cool the refined oil to 32–35℃ for pre-crystallization

2. 3. Store in a sealed, light-proof container at a constant temperature (to prevent frost formation and separation).

V. Key Control Points

1. Roasting temperature should not be too high to avoid oil oxidation and burnt taste.

2. Pressing temperature should be controlled below 85℃; high temperatures easily destroy nutrients and aroma.

3. Cocoa oil has a melting point of 34～38℃; it is solid at room temperature and melts close to body temperature, which is its core characteristic.

4. Cold pressing process: ≤60℃ throughout the process preserves natural activity, suitable for high-end cosmetic raw materials.

VI. Simple Small Production Line Configuration

Cleaning machine → Roasting machine → Peeling and air separation machine → Colloid mill/grinding machine → Hydraulic oil press → Filter machine → Small refining tank